Stuffed Marrow with Beef and Rice (Koosa Mahshi)
Course
Main Dish
Servings
Prep Time
4
serves
35
minutes
Cook Time
45
minutes
Servings
Prep Time
4
serves
35
minutes
Cook Time
45
minutes
Ingredients
10
cored marrow
(or small zucchini)
1
small onion
diced
1/3
lb
lean, grass-fed beef
1
tsp
curry powder
2
tbsp
tomato sauce
1/4
cup
water
1
tbsp
chopped parsley
1
cup
short grain rice
1
tbsp
olive oil
1/2
cup
Inside of squash
1/2
tsp
curry powder
1/2
cup
tomato sauce
1
tbsp
chopped parsley
2
cups
organic chicken broth
1/4
cup
freshly squeezed lemon juice
(approx. 1 lemon)
1/4
cup
high quality olive oil
salt
olive oil
Instructions
Core the marrow, and save the insides of the squash for later use.
In a large saucepan, heat 1 tbsp of olive oil. Saute the onions. Once translucent, add the ground beef, pinch of salt, and 1 tsp of curry powder.
Brown the meat. Once browned, add 2 tbsp of tomato paste, parsley and water.
Bring the sauce to a rapid simmer, then remove from heat and place into a large bowl.
Add to the bowl the 1 cup of uncooked short grain rice. Mix together with the sauce using a spoon. Set aside until it cools down.
In the same saucepan, heat 1 tbsp of olive oil. Add the insides of the squash, 1 tsp of curry powder, a pinch of salt and saute.
Once the squash has absorbed the spices and lightly browned, add 1/2 cup of tomato sauce and parsley. Set aside.
Once the rice mixture has cooled, begin to stuff the squash. You will have leftover rice mixture.
Add the squash in one layer or so at the bottom of a pot.
Add the leftover rice mixture on top of the squash.
Pour the sauce made with the inside of squash on top.
Now add the chicken broth, lemon juice and olive oil. Add another pinch of salt.
Bring to a rapid simmer over high heat, then reduce heat and cook covered for approximately 40 minutes, or until all of the liquid has been absorbed.
Flip the pot over into a serving dish – ENJOY!